CN110547424A - Bone fresh soup base - Google Patents

Bone fresh soup base Download PDF

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Publication number
CN110547424A
CN110547424A CN201810539520.8A CN201810539520A CN110547424A CN 110547424 A CN110547424 A CN 110547424A CN 201810539520 A CN201810539520 A CN 201810539520A CN 110547424 A CN110547424 A CN 110547424A
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CN
China
Prior art keywords
parts
bone
soup
chicken
edible salt
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201810539520.8A
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Chinese (zh)
Inventor
冯丹
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Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201810539520.8A priority Critical patent/CN110547424A/en
Publication of CN110547424A publication Critical patent/CN110547424A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14Dried spices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

A big bone delicate flavor soup material belongs to the technical field of soup materials. The paint is prepared from the following components in parts by weight: 20-40 parts of bone soup, 10-30 parts of water, 5-8 parts of edible salt, 5-10 parts of spices, 2-8 parts of potassium sorbate, 3-6 parts of maltodextrin, 2-6 parts of monosodium glutamate, 5-12 parts of edible salt, 5-10 parts of white granulated sugar, 2-5 parts of starch, 2-6 parts of chicken powder seasoning, 5-8 parts of 5' -flavour development nucleotide disodium, 5-9 parts of beta-carotene, 5-10 parts of red date slices, 5-10 parts of medlar, 2-8 parts of Korean ginseng and 5-10 parts of mushroom powder. The invention brings new feeling and more convenience to the food life of people.

Description

Bone fresh soup base
Technical Field
The invention relates to a soup base, in particular to a bone fresh soup base, and belongs to the technical field of soup bases.
Background
Soup is a delicious soup formed by stewing a large amount of water and various cooked vegetables, meat and other seasonings with slow fire for a long time so that the taste leaks out and mixing the water with the water.
With the development of modern society and the acceleration of life rhythm, people change the mode of cooking from adopting a common gas cooker to using a pressure cooker or stewing food, in particular meat products, the gas cooker is long in time consumption and much in energy consumption, the pressure cooker or the electric pressure cooker which is adopted at present consumes less time and is suitable for fast-paced life, but when the meat products are stewed, spices with the same formula are not suitable for stewing at high temperature and high pressure in the traditional cooking tool, and the satisfactory effect cannot be achieved.
A plurality of convenient soup bases appear in the market, and people can enjoy delicious soup products by unpacking, heating and boiling after buying home without spending a long time. Then, the existing soup bases are various in variety, but the functions of the common soup bases are single, such as adding a large amount of monosodium glutamate, chicken essence, spices and the like only play a role in adjusting the mouthfeel, or taking a large amount of meat as a main material, but the cholesterol and fat content of animal meat is high, and the symptoms such as coronary heart disease, hyperlipidemia, arteriosclerosis and the like are easily caused by overeating. At present, no standard, good-taste commercial, nutritional, healthy and convenient soup base exists, so that the requirements of people on nutrition, convenience and delicacy cannot be met at the same time.
Disclosure of Invention
The invention aims to provide a bone-in delicate flavor soup base aiming at the defects of the prior art.
The purpose of the invention is realized by the following technical scheme: the fresh soup base for big bones is characterized by comprising the following components in parts by weight: 20-40 parts of bone soup, 10-30 parts of water, 5-8 parts of edible salt, 5-10 parts of spices, 2-8 parts of potassium sorbate, 3-6 parts of maltodextrin, 2-6 parts of monosodium glutamate, 5-12 parts of edible salt, 5-10 parts of white granulated sugar, 2-5 parts of starch, 2-6 parts of chicken powder seasoning, 5-8 parts of 5' -flavour development nucleotide disodium, 5-9 parts of beta-carotene, 5-10 parts of red date slices, 5-10 parts of medlar, 2-8 parts of Korean ginseng and 5-10 parts of mushroom powder.
The bone soup is prepared by decocting water, pig bone, chicken bone, fish bone, duck bone, and ox bone.
The weight ratio of the pig bones to the chicken bones to the fish bones to the duck bones to the cattle bones is 4:1:2:1: 3.
The spice comprises star anise, cassia bark, fennel, garlic, caraway and cumin.
The soup prepared by the invention is prepared by boiling various food materials, dregs are removed, essence is left, the soup is rich in taste, the raw materials are natural and pure, the taste is fragrant and sweet, the formula is reasonable and scientific, various nutrient elements are combined, the soup can nourish the body, the effects of tonifying the kidney and the liver, invigorating the spleen and tonifying the stomach, enriching the blood and activating the blood and reducing the lipid can be achieved by frequent eating, the soup is green, health-care, convenient and delicious, is well accepted by broad eaters, and the delicate flavor of the food materials can be completely released in a short time by adopting the soup, so that the effect of satisfying eaters is achieved. The seasoning of the invention brings new feeling and more convenience to the food life of people.
Detailed Description
Example one
The fresh soup base for big bones is prepared from the following components in parts by weight: 20-40 parts of bone soup, 10-30 parts of water, 5-8 parts of edible salt, 5-10 parts of spices, 2-8 parts of potassium sorbate, 3-6 parts of maltodextrin, 2-6 parts of monosodium glutamate, 5-12 parts of edible salt, 5-10 parts of white granulated sugar, 2-5 parts of starch, 2-6 parts of chicken powder seasoning, 5-8 parts of 5' -flavour development nucleotide disodium, 5-9 parts of beta-carotene, 5-10 parts of red date slices, 5-10 parts of medlar, 2-8 parts of Korean ginseng and 5-10 parts of mushroom powder.
The bone soup is prepared by decocting water, pig bone, chicken bone, fish bone, duck bone, and ox bone. The weight ratio of the pig bones to the chicken bones to the fish bones to the duck bones to the cattle bones is 4:1:2:1: 3. The spice comprises star anise, cassia bark, fennel, garlic, caraway and cumin.
Example two
The fresh soup base for big bones is prepared from the following components in parts by weight: 40 parts of bone soup, 30 parts of water, 8 parts of edible salt, 10 parts of spices, 8 parts of potassium sorbate, 6 parts of maltodextrin, 6 parts of monosodium glutamate, 12 parts of edible salt, 10 parts of white granulated sugar, 5 parts of starch, 6 parts of chicken powder seasoning, 8 parts of 5' -flavour nucleotide disodium, 9 parts of beta-carotene, 10 parts of red date slices, 10 parts of medlar, 8 parts of Korean ginseng and 10 parts of mushroom powder.
The bone soup is prepared by decocting water, pig bone, chicken bone, fish bone, duck bone, and ox bone. The weight ratio of the pig bones to the chicken bones to the fish bones to the duck bones to the cattle bones is 4:1:2:1: 3. The spice comprises star anise, cassia bark, fennel, garlic, caraway and cumin.
EXAMPLE III
The fresh soup base for big bones is prepared from the following components in parts by weight: 20 parts of bone soup, 10 parts of water, 5 parts of edible salt, 5 parts of spices, 2 parts of potassium sorbate, 3 parts of maltodextrin, 2 parts of monosodium glutamate, 5 parts of edible salt, 5 parts of white granulated sugar, 2 parts of starch, 2 parts of chicken powder seasoning, 5 parts of 5' -flavor nucleotide disodium, 5 parts of beta-carotene, 5 parts of red date slices, 5 parts of medlar, 2 parts of Korean ginseng and 5 parts of mushroom powder.
The bone soup is prepared by decocting water, pig bone, chicken bone, fish bone, duck bone, and ox bone. The weight ratio of the pig bones to the chicken bones to the fish bones to the duck bones to the cattle bones is 4:1:2:1: 3. The spice comprises star anise, cassia bark, fennel, garlic, caraway and cumin.

Claims (4)

1. The fresh soup base for big bones is characterized by comprising the following components in parts by weight: 20-40 parts of bone soup, 10-30 parts of water, 5-8 parts of edible salt, 5-10 parts of spices, 2-8 parts of potassium sorbate, 3-6 parts of maltodextrin, 2-6 parts of monosodium glutamate, 5-12 parts of edible salt, 5-10 parts of white granulated sugar, 2-5 parts of starch, 2-6 parts of chicken powder seasoning, 5-8 parts of 5' -flavour development nucleotide disodium, 5-9 parts of beta-carotene, 5-10 parts of red date slices, 5-10 parts of medlar, 2-8 parts of Korean ginseng and 5-10 parts of mushroom powder.
2. The bone soup seasoning of claim 1, wherein the bone soup is prepared by decocting water, pig bone, chicken bone, fish bone, duck bone and beef bone.
3. The bone soup seasoning of claim 2, wherein the weight ratio of the pig bone to the chicken bone to the fish bone to the duck bone to the cow bone is 4:1:2:1: 3.
4. The bone soup seasoning of claim 1, wherein the spices comprise anise, cassia, fennel, garlic, caraway and cumin.
CN201810539520.8A 2018-05-30 2018-05-30 Bone fresh soup base Pending CN110547424A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201810539520.8A CN110547424A (en) 2018-05-30 2018-05-30 Bone fresh soup base

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201810539520.8A CN110547424A (en) 2018-05-30 2018-05-30 Bone fresh soup base

Publications (1)

Publication Number Publication Date
CN110547424A true CN110547424A (en) 2019-12-10

Family

ID=68734973

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201810539520.8A Pending CN110547424A (en) 2018-05-30 2018-05-30 Bone fresh soup base

Country Status (1)

Country Link
CN (1) CN110547424A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111296808A (en) * 2020-03-27 2020-06-19 宁夏草原阿妈食品有限公司 Muslim bone soup hotpot soup base and preparation method thereof
CN112956669A (en) * 2020-12-11 2021-06-15 姜守清 Traditional Chinese medicine soup-stock and preparation method and use method thereof
CN114041587A (en) * 2021-05-07 2022-02-15 山西杨一斋天然植物开发有限责任公司 Formula and preparation method of special spiced product for catering

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111296808A (en) * 2020-03-27 2020-06-19 宁夏草原阿妈食品有限公司 Muslim bone soup hotpot soup base and preparation method thereof
CN112956669A (en) * 2020-12-11 2021-06-15 姜守清 Traditional Chinese medicine soup-stock and preparation method and use method thereof
CN114041587A (en) * 2021-05-07 2022-02-15 山西杨一斋天然植物开发有限责任公司 Formula and preparation method of special spiced product for catering

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WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20191210

WD01 Invention patent application deemed withdrawn after publication